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Jordan Mackay

Organic Schmorganic?

I found this story in Decanter to be interesting. It leads with the line:

“The majority of UK consumers do not care if their wine is organic or Fairtrade, and do not understand what biodynamic means, says a new study.”

Float Me Some Green



Playing around with a cocktail idea I got from a friend in New York, I made this gin and tonic served up by floating a shaken mixture of gin and lime juice on top of a base of tonic water.

It looks nice, but needs to be stirred up to drink--otherwise you just get a mouthful of incredibly tart, austere alcoholic lime juice and then a big mouthful of tonic water.

Feelin' Blue

Noting that this Thursday, May 31, is a blue moon (the name for the rare occurrence of a second full moon in one calendar month), Tres Agaves has come up with the notably gimmicky promotion of creating a high-end cocktail for the occasion and offering it only on this day.

The Luna Azul cocktail will contain rare Penca Azul reposado tequila, blueberry nectar, lime juice and agave nectar--sort of a high-end blueberita or a blueberrytini made with tequila instead of vodka. The good news is that this drink, which is valued at $18, will be going for only $7 on Thursday. Enjoy.

Wrap up Corkiness

For the most part corked wine is irredeemable. That awful, musty, wet cardboard smell has destroyed yet another beautiful wine. But if the cork job isn't too bad, you can try something that seems (and is) antithetical to the spirit of fine wine.



I learned this trick from Larry Stone, master sommelier, GM of Napa's Rubicon Estate, and all-around wine know-it-all: take a decent-sized piece of Glad plastic wrap, wad it up and soak it in your wine glass for anywhere from 15 minutes to an hour.

Up in Wine Country

So I had business up in Mendocino last week, but managed to sneak in and see a couple of my favorite wine producers in the entire state of California. I thought you should know who these guys are, because they are young, they are talented, and their wines are off the hook now, and getting better.


Andy Peay

Wine of the Week


Gangloff Côte Rotie

The Rhone Valley's Yves Gangloff made his annual gallop through California last week, and I was fortunate enough to dine with him. Perhaps I'm even more fortunate to get to taste his always provocatively labeled, always delicious wines.

Great Côte Rotie, for me, is the exemplar of what Syrah can be at its best. Medium bodied, dense and savory with game, tar, black fruits and wild herbs, the wines are just spectacular. Yves Gangloff's wines are some of the truest expressions of Cote Rotie I know.

Every Week is SF Cocktail Week


H in action

Parents say that "every day is children's day" when their kids ask why there's a Mother's day and Father's day but no Children's day.

Cold Hot One

This is a photo of my third favorite creation of Mexico, after tequila and the taco.


A Michelada

Cantina is Open for Business



That's Duggan McDonnell in his new bar, Cantina. It's well worth visiting.

580 Sutter St. (at Mason)

Tonic Boom

Since the subjects of gin and tonic water have been coming up repeatedly, I thought I would add a plug for one of the best and most needed products I’ve seen come around in quite some time: Fever-Tree tonic water.



Bad tonic water is a major thorn in the side of any serious gin drinker. Indeed, I had to give up the G&T when I first moved to SF, because tonic water everywhere was off the gun, which made for flat, awful drinks. Even the tonic in bottles wasn’t so great, and choice is limited to Schweppes, basically.
   
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